Roasted garlic soup

Ingredients

1 large whole head of garlic
4 medium potatoes, diced
1.75 litres of vegetable stock
parsley to garnish

Preheat the oven to 190 degrees. Place the unpeeled garlic bulb in a small roasting pan and bake for 30 minutes until soft in the centre.

Parboil the potatoes in a large pan of boiling water for 10 minutes.

Simmer the stock in another pan for 5 minutes. Drain the potatoes and add them to the stock. Squeeze the garlic pulp into the soup, reserving a few whole cloves and stir. Simmer for 15 minutes and serve topped with whole garlic cloves and parsley.


I was watching this programme on Spanish cuisine and I remembered the Spanish guy adding an egg to each bowl of roasted garlic soup. It actually works quite well with the soup as it helps to balance the sharp taste of the garlic. If you look hard at the picture you can make out the yolk and the white patch on the soup isn't cream, its the whites of the egg.